Looking for something savory to set out at your next summer gathering? Look no further than your pantry and fridge! Laura Grimmer from The Perfect Pear is showing us how to use supermarket basics to make a delicious marinade for fresh goat cheese or olives! To learn more about the Chester Ladies' Sip 'n' Shop head to facebook.com/events/388062402036594. For more information visit perfectpearct.com. Marinade for Fresh Goat Cheese (12 servings) or Olives 1½ T. chopped fresh thyme 1½ T. chopped fresh chives 1 T. chopped fresh rosemary ½ t. crushed red pepper flakes 2 garlic cloves, smashed 2 strips lemon rind About 2 c. extra-virgin olive oil 1 10- to 12-oz. log fresh goat cheese, sliced into 12 rounds or left whole 4 c. large green Cerignola olives with pits Baguettes for accompaniment 1. Combine first seven ingredients in a small saucepan and cook over low heat for 20 minutes. Let cool to room temperature in pan. 2. For goat cheese: Pour some of the cooled oil into a glass or ceramic pan, arrange the goat-cheese slices in a single layer, and pour over the rest of the oil, scattering the herbs and pepper evenly. Cover with plastic wrap and refrigerate at least 8 hours or overnight. Serve cheese with a slotted spoon, reserving the oil for another purpose. Alternative method: Place whole log of goat cheese and cooled oil mixture in a Ziplog bag. Serve whole with a knife for slicing and spreading. 3. For olives: Using the flat side of a chef’s knife, smack whole olives to loosen the pit and bruise the flesh. Put olives in a large bowl or Ziploc bag with oil mixture, tossing to coat. Refrigerate for up to three weeks, tossing occasionally. Bring to room temperature before serving. 4. Accompaniment: Slice baguettes into ½-inch thick pieces, brush with olive oil, and grill (on a grill or using a grill pan) until the bread is toasted.